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Enjoy this recipe from 101 Stovetop Suppers.
Submitted by: Nicole Sampson from Tiskilwa, IL
1 T. oil
2 eggs, beaten
1/2 c. frozen peas
1/2 c. carrot, peeled and sliced
1/4 c. onion, diced
2 c. cooked rice
1 c. cooked chicken, cubed
2 T. soy sauce
1 T. stir-fry sauce
1/4 t. garlic, minced
Heat oil in a large skillet over medium heat. Scramble eggs in oil. When eggs are set, remove from pan and chop. Lightly spray the same skillet with non-stick cooking spray and place over medium heat. Add peas, carrot and onion to skillet. Cook for 2 to 3 minutes, until vegetables are crisp-tender. Add chopped scrambled eggs and remaining ingredients to vegetable mixture. Cook, stirring occasionally, until mixture is heated through. Makes 4 servings. | |
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Heat oil in a large skillet over medium heat. Scramble eggs in oil. When eggs are set, remove from pan and chop. Lightly spray the same skillet with non-stick cooking spray and place over medium heat. Add peas, carrot and onion to skillet. Cook for 2 to 3 minutes, until vegetables are crisp-tender. Add chopped scrambled eggs and remaining ingredients to vegetable mixture. Cook, stirring occasionally, until mixture is heated through. Makes 4 servings. |
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